Eggs With Tomatoes

“Shakshuka” has many variants, and many will object to the recipe here as a valid one. In order to avoid objections, I call it “eggs with tomatoes”. It’s a nice heavy-breakfast/light-lunch/brunch recipe, and it goes well on a roll for a hiking snack. It works well with any bread, but challah is the best.

Ingredients

8 Eggs

14 oz. Crushed Tomatoes (1/2 can)

1 tbsp. Canola Oil

1 Large onion

Hungarian Papprika

Sweet Papprika

Salt

Pepper

Chilli Pepper Flakes

Finely dice the onion and fry until it is transparent. Add the tomatoes, and stir thoroughly. Add the eggs. Wait about 20 seconds, and then stir thoroughly. Season to taste, and wait until the liquids (mostly) evaporate.

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This entry was posted on Thursday, September 27th, 2012 at 1:27 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed.
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